Thai Broccoli Tofu Stir-Fry

• Peanut Sauce
• 1 cup peanut butter
• 1 cup hot water
• 1/2 cup apple cider vinegar
• 1 tablespoon tamari
• 1 tablespoon molasses, plus
• 1 teaspoon molasses
• 1 pinch cayenne
• Marinade
• 1/4 cup soya oil
• 3 cups water
• 1/4 cup turbinado sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 tablespoons onion powder
• 2 teaspoons curry powder
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons salt
• 1 (14 ounce) package firm tofu or (14 ounce) package extra firm tofu
• Vegetables
• 4 cups broccoli florets
• 1 medium onion, sliced
• 1 garlic clove, minced
• 1 medium red bell pepper, sliced
• 1 -3 slice fresh ginger, julienned
• 2 tablespoons peanut oil
• chopped peanuts (to garnish)
• cooked basmati rice

1. Combine marinade ingredients in a bowl.
2. Cube tofu and add to marinade; allow to sit for 30 minutes.
3. Combine sauce ingredients except for oil; set aside.
4. In a medium skillet, saute the vegetables and ginger in oil.
5. Gradually stir in the marinated tofu cubes.
6. Top with the peanut sauce, and serve over basmati rice.
7. Garnish with chopped peanuts.

peanut sauce, peanut butter, water, apple cider vinegar, tamari, molasses, molasses, cayenne, marinade, soya oil, water, turbinado sugar, garlic, onion powder, curry powder, nutritional yeast, salt, vegetables, broccoli florets, onion, garlic, red bell pepper, ginger, peanut oil, peanuts, basmati rice

Taken from www.food.com/recipe/thai-broccoli-tofu-stir-fry-121193 (may not work)